Description
A rich and creamy seafood chowder featuring a mix of fresh seafood, bacon, and vegetables simmered in a flavorful broth and finished with cream and fresh herbs. Perfect for a comforting meal served with crusty bread.
Ingredients
Scale
Seafood
- 650g (1.3lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
- Cut any large fish pieces into 2.5cm (1″) cubes
Chowder Base
- 50g (3 tbsp) unsalted butter
- 100g (4oz) streaky bacon, chopped into 1.5cm (1/2″) squares
- 2 cloves garlic, finely minced
- 1/2 cup chardonnay or other dry white wine (optional)
- 1/3 cup plain/all-purpose flour
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock
- 2 medium carrots, peeled, cut into 7mm (1/3″) pieces (~1 1/2 cups)
- 2 large potatoes, peeled, cut into 1cm (0.2″) cubes (~2 1/2 cups)
- 1 cup thickened cream / heavy cream
- 1 cup corn (frozen or canned, drained)
- 2 tsp fish sauce
- Pinch white pepper (can substitute black pepper)
Garnish and Serving
- 3 tbsp chives or parsley, finely chopped
- Crusty bread or garlic bread
Instructions
- Prepare seafood: Separate cooked seafood (usually mussels, prawns/shrimp) from raw seafood. Cut any large pieces of fish into 2.5cm (1″) cubes to ensure even cooking.
- Cook bacon: In a heavy-based pot, melt the butter over medium heat. Add the chopped bacon and cook for 3-4 minutes until edges turn light golden. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté garlic and deglaze: Add minced garlic to the pot and cook for about 10 seconds, avoiding browning. Pour in the white wine (if using) and simmer rapidly on high for 3 minutes, scraping the base of the pot to loosen any browned bacon bits, until most of the wine has evaporated.
- Make roux: Reduce heat to medium. Add the flour to the pot and stir continuously for 1 minute, creating a roux that will thicken the chowder.
- Add stock: Gradually pour about 1 cup of the stock into the pot while stirring to dissolve the roux into a smooth paste. Then add the remaining stock, whisking to ensure the mixture is lump-free.
- Simmer vegetables and bacon: Increase heat to high and bring the chowder to a boil. Add the diced carrots, potatoes, and reserved cooked bacon. Lower the heat to medium and simmer for 10-12 minutes, or until the carrots are tender but not mushy.
- Add cream and seafood: Stir in the cream, fish sauce, white pepper, corn, and raw seafood. Simmer gently for 3 minutes, until the raw fish and seafood are just cooked through—fish flesh should flake easily when tested.
- Add cooked seafood and finish: Fold in the cooked seafood portion. Taste and adjust seasoning with salt if necessary (often not needed).
- Serve: Ladle the chowder into bowls and sprinkle with finely chopped chives or parsley. Serve hot with warm crusty or garlic bread for dipping.
Notes
- Use homemade fish stock if possible, as store-bought fish stock can alter the flavor.
- The white wine can be omitted if preferred; substitute with extra stock or water.
- For a gluten-free chowder, substitute plain/all-purpose flour with a gluten-free flour blend.
- Adjust cream quantity or substitute with milk for a lighter chowder.
- Ensure raw seafood is added last to prevent overcooking and maintain texture.
- Serve with crusty or garlic bread to complement the creamy chowder.
